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Easy Make-Ahead Sausage Breakfast Casserole

Easy Make-Ahead Sausage Breakfast Casserole - featured image
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A hearty, make-ahead breakfast casserole with savory sausage, eggs, cheese, and bread that soaks overnight for a perfect custard-like texture. Ideal for busy mornings, holiday brunches, or feeding a crowd with minimal effort.

Ingredients

Scale
  • 1 lb (450g) breakfast sausage
  • 8 large eggs
  • 2 cups (480ml) whole milk
  • 1 teaspoon (5g) Dijon mustard
  • ½ teaspoon (2g) fine sea salt
  • ¼ teaspoon (1g) black pepper, freshly ground
  • ¼ teaspoon (1g) garlic powder (optional)
  • 6 cups (about 300g) stale bread cubes (French bread, sourdough, or Texas toast)
  • 2 cups (200g) shredded sharp cheddar cheese
  • 2 tablespoons (28g) unsalted butter
  • Optional: ¼ cup (15g) chopped fresh parsley for garnish

Instructions

  1. Brown the sausage: Place a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through—about 6-8 minutes. Set aside to cool slightly.
  2. Prepare the bread: Cut bread into 1-inch cubes. If bread is fresh, spread on a baking sheet and toast in a 300°F (150°C) oven for about 10 minutes. Let cool.
  3. Whisk the custard: In a large bowl, whisk eggs until light and frothy. Add milk, Dijon mustard, salt, pepper, and garlic powder. Whisk until well combined.
  4. Layer the casserole: Grease a 9×13-inch baking dish with butter. Spread half of the bread cubes in an even layer. Sprinkle half of the cooked sausage over the bread. Top with half of the shredded cheese. Repeat layers with remaining bread, sausage, and cheese.
  5. Pour the custard: Slowly pour the egg mixture evenly over the casserole. Gently press down on the bread with a fork to help it soak up the liquid.
  6. Rest and refrigerate: Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  7. Bake: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit for 15 minutes. Bake uncovered for 45-55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean. If top browns too quickly, cover loosely with foil for the last 15 minutes.
  8. Rest before serving: Let casserole sit for 5-10 minutes before cutting. Garnish with fresh parsley if desired.

Notes

The overnight rest is crucial for the bread to absorb the custard, creating a soft, pudding-like texture. Use day-old bread for best results. Shred your own cheese for better melting. Let the casserole rest after baking for cleaner slices. For a vegetarian version, omit sausage and add sautéed mushrooms, bell peppers, and onions. For a spicy kick, use hot Italian sausage or chorizo and add red pepper flakes.

Nutrition

Keywords: breakfast casserole, make-ahead breakfast, sausage casserole, egg casserole, overnight casserole, holiday brunch, family breakfast

Find it online: https://sparklespoon.com/easy-make-ahead-sausage-breakfast-casserole-best-family-recipe/